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The answer, at least a partial one: eggs. Eggs, specifically egg yolks, play several roles in homemade ice cream. You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. After water, egg yolks are mostly fat and protein.
Homemade ice cream comes in two basic styles: Custard-style (also called French) and Philadelphia-style (also called New York or American). 1  Custard-style ice cream starts with a cooked base enriched with egg yolks, sugar, and cream. 2  Philadelphia-style ice cream contains no eggs, eliminating the need to cook a base.